This Cheesy Potato Roll with Spicy Minced Meat Filling transforms humble pantry ingredients into a show-stopping centerpiece. Grated potatoes and cheddar cheese form a crispy, golden shell that encases a savory, pepper-laced minced meat stew. Fresh parsley and eggs bind the potato base into a tender yet sturdy crust, perfect for rolling. Topped with melted cheddar, each slice reveals swirls of hearty beef (or chicken/turkey), sweet bell peppers, and a gentle kick from red pepper flakes. Ideal for family dinners, potlucks, or casual entertaining, this recipe offers the comfort of meat and potatoes in an innovative, hand-held form.

Cooking Time
Preparation: 20 minutes (grating, chopping, mixing)

Par-baking Base: 20 minutes

Filling Sauté & Simmer: 20 minutes

Assembly & Final Bake: 15 minutes

Total Active Time: 75 minutes

Total Elapsed Time: 1 hour 35 minutes

Ingredients
For the Rolled Potato Base:

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3 medium potatoes (≈450 g), peeled and coarsely grated

1½ cups (150 g) grated cheddar cheese

1 handful fresh parsley, finely chopped (≈15 g)

2 large eggs, beaten

1 tsp fine salt

Freshly ground black pepper, to taste

For the Minced Meat Filling:

2 Tbsp vegetable oil

350 g minced meat (beef, chicken, or turkey)

1 medium onion, finely chopped

1 green bell pepper, diced

2 red bell peppers, diced

1 Tbsp tomato paste

1 cup (240 ml) hot water

1 tsp salt

1 tsp red pepper flakes (adjust for heat)

Freshly ground black pepper, to taste

For the Topping:

½ cup (50 g) grated cheddar cheese

Step-by-Step Cooking Directions
Preheat Oven & Prep Tray:
Preheat to 180 °C (350 °F). Line a large baking tray (30×20 cm) with parchment paper, leaving an overhang on two sides for easy rolling.

Prepare the Potato Mixture:
Grate peeled potatoes on the coarse side. Transfer to a clean kitchen towel and squeeze out excess moisture—this prevents soggy crust. In a bowl, combine drained potatoes, 1½ cups cheddar, parsley, beaten eggs, salt, and black pepper. Mix until uniform.

Bake the Potato Base:
Spread the mixture evenly into a 1 cm thick rectangle on the lined tray. Bake 20 minutes, or until the edges turn golden and the surface is set.

Cook the Minced Meat Filling:
While the base bakes, heat oil in a skillet over medium heat. Add minced meat and cook, breaking up lumps, until browned. Stir in onion and peppers; sauté 3–4 minutes until softened. Mix in tomato paste, then pour in hot water. Season with salt, red pepper flakes, and black pepper. Simmer until liquid reduces and filling thickens, about 10 minutes. Remove from heat.Assemble the Roll:
Once the potato crust is ready, remove from oven. Spread the meat filling in an even layer, leaving a 1 cm border. Using the parchment overhang, lift and carefully roll the potato sheet into a tight log—seal seam side down.

Add Cheese Topping & Final Bake:
Sprinkle ½ cup cheddar evenly over the log. Return to oven and bake 10–15 minutes until cheese melts and bubbles, developing golden spots.Slice & Serve:
Let rest 5 minutes so the roll firms up. Using a sharp knife, slice into 2 cm rounds. Serve warm alongside salad, steamed veggies, or dipping sauces.

Nutritional Information
(Per serving; serves 6)

Calories: 350 kcal

Protein: 20 g

Carbohydrates: 25 g

Dietary Fiber: 3 g

Sugars: 3 g

Total Fat: 18 g

Saturated Fat: 9 g

Sodium: 720 mg

The Origins and Popularity of the Recipe
Rolled and filled potato dishes trace roots to Eastern European cuisines (e.g., Hungarian krumplilepény) and Latin American tortilla rolls. This modern take originated in home kitchens seeking novel ways to combine meat-and-potatoes comfort foods. Viral recipe videos have popularized “potato sushi” or “potato wraps,” inspiring savory pinwheels like this log. The ease of assembly and shareable slices make it a hit at gatherings.

Reasons Why You’ll Love the Recipe
Visual Appeal: Swirls of filling in each slice look professional.Flavor Layers: Cheesy crust, fresh herbs, and spicy meat mingle perfectly.

Hands-On Fun: Rolling the log is satisfying and interactive.

Meal-Prep Friendly: Reheats well for next-day lunches or snacks.

Customizable: Swap cheeses, meats, and spice levels to suit your taste.

Health Benefits
Potatoes provide potassium and vitamin C; lean meats supply high-quality protein; eggs and cheese add calcium and essential amino acids. Parsley delivers antioxidants and vitamin K. Moderate oil use and bulk vegetable content balance richness.

Serving Suggestions
Dips: Tomato salsa, sour cream, or spicy aioli.

Sides: Crisp green salad, coleslaw, or roasted vegetables.

Beverages: Light lager, sparkling water with lime, or iced tea.

Common Mistakes to Avoid
Wet Potatoes: Thoroughly drain grated potatoes to prevent collapse.

Overfilling: Leave a small border to allow sealing without overflow.

Underbaking Base: Ensure crust is set before rolling to avoid tearing.

Tight Rolling: Roll snugly but gently to avoid squeezing out filling.

Pairing Recommendations
Wine: A medium-bodied Merlot or Zinfandel stands up to spices.

Beer: Amber ale or pilsner complements the potato and cheese.

Cooking Tips
Even Layer: Use an offset spatula to achieve uniform thickness.

Seam Seal: Moisten the edge with water or extra egg wash for better sealing.

Similar Recipes to Try
Potato & Spinach Pinwheels

Cheesy Polenta Roll with Sausage

Tortilla Española (Spanish Omelette Roll)

Variations to Try
Vegetarian: Substitute minced meat with sautéed mushrooms and lentils.

Mexican: Season filling with taco spices and use pepper jack cheese.

Italian: Add pesto swirl and mozzarella–tomato filling.

Ingredient Spotlight
Potatoes: Their starchiness binds and crisps when baked, creating a sturdy, golden crust perfect for rolling.

Conclusion
This Cheesy Potato Roll with Spicy Minced Meat Filling reinvents classic comfort into a shareable, showy dish. With layered textures and customizable flavors, it’s destined to become a favorite for weeknight dinners and festive gatherings alike.

FAQ
Can I use sweet potatoes?
Yes—grate and drain thoroughly; bake slightly longer for sweetness.

×
Ezoic
How do I prevent the roll from falling apart?
Ensure base is fully set and drain potatoes well; roll immediately after baking.

Can I assemble ahead of time?
Prepare base and filling separately; assemble and bake just before serving.

Is this gluten-free?
Use gluten-free flour or omit if slicing potatoes only—no wheat used.

How do I store leftovers?
Refrigerate airtight for up to 3 days; reheat slices in a pan or oven.

Can I freeze the roll?
Freeze unbaked and baked rolls wrapped tightly for up to 1 month; thaw before baking or reheating.

What other cheeses work?
Gruyère, Monterey Jack, or feta for tang.

How spicy is the filling?
Medium—the red pepper flakes add warmth; adjust quantity to taste.

Can I make mini rolls?
Yes—slice base into smaller rectangles and roll individual portions.

How do I get a crispier crust?
Brush with oil or melted butter before final bake and broil 1–2 minutes carefully.

Pin

Yield: ~1 ¼ cups (enough for 2 medium pizzas)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Category: Sauce / Pizza Base
Flavor Profile: Creamy, savory, garlicky
Dietary Info: Vegetarian

Recipe Description

Elevate your homemade pizza game with this rich, creamy Garlic Pizza Sauce—a luscious white sauce brimming with robust garlic flavor, smooth Parmesan, and a hint of herbs. It’s the perfect base for white pizzas, cheesy flatbreads, and even as a dipping sauce for crusts, breadsticks, or roasted vegetables.

Ingredients

• 2 tablespoons unsalted butter

• 4 cloves garlic, minced (or more if you love bold garlic flavor)

• 2 tablespoons all-purpose flour

• 1 cup whole milk, room temperature or warmed

• ¼ cup grated Parmesan cheese

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• ¼ teaspoon dried oregano (optional, for a subtle herbal note)

Instructions

1. Sauté the Garlic

In a small saucepan, melt the butter over medium heat.
Add the minced garlic and sauté for 1 to 2 minutes, just until fragrant.

Tip: Avoid browning the garlic—it should be softened but not toasted, or it will taste bitter.

2. Make a Roux

Sprinkle in the flour, whisking constantly to form a smooth paste (this is your roux).
Cook for 1 minute, stirring, to cook off the raw flour flavor.

3. Add the Milk

Gradually pour in the milk while whisking to combine.
Continue whisking as the sauce thickens—this should take 2 to 3 minutes.

Note: The sauce should coat the back of a spoon when it’s ready for the next step.

4. Add Cheese and Seasoning

Reduce the heat to low. Stir in the Parmesan cheese, salt, pepper, and oregano (if using).
Stir until the cheese is fully melted and the sauce is smooth and glossy.
Taste and adjust seasoning as needed.

5. Serve or Store

Use the sauce immediately on your pizza dough as a base layer before adding toppings.
Or allow it to cool completely, then store in an airtight container in the fridge for up to 5 days.

Reheat Tip: Gently rewarm in a saucepan over low heat, adding a splash of milk if needed to restore creaminess.

Serving Suggestions

This garlic sauce pairs wonderfully with:

• White pizzas (mozzarella, ricotta, spinach, mushrooms)

• Chicken or bacon-topped pizzas

• Flatbreads or naan pizzas

• As a dipping sauce for crust, breadsticks, garlic knots, or roasted potatoes

Variations

• Spicy Garlic Sauce: Add a pinch of red pepper flakes with the garlic.

• Extra Cheesy: Stir in an additional tablespoon of cream cheese or shredded mozzarella for a richer texture.

• Herb Boost: Add fresh basil, thyme, or parsley at the end for a burst of freshness.

• Dairy-Free Version: Use vegan butter, plant-based milk (like oat or almond), and a vegan Parmesan substitute.

Final Thoughts

This creamy garlic pizza sauce is a total game-changer for pizza night. It’s simple, packed with flavor, and versatile enough to use across a range of dishes. Once you try it, you’ll be tempted to skip the red sauce forever!

Ingredients (Serves 3–4):

• 4 boneless, skinless chicken thighs or breasts

• Salt & black pepper, to taste

• 1 tbsp olive oil

• 2 tbsp butter

• 4 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp dried rosemary

• ½ tsp oregano

• ½ tsp chili flakes (optional)

• ¾ cup chicken broth

• ¾ cup heavy cream (or half & half)

• ½ cup grated Parmesan cheese

• Juice of ½ lemon

• Fresh parsley or basil for garnish

‍ Instructions:

1. Season Chicken
   Pat the chicken dry and season both sides with salt and pepper.

2. Sear It Up
   In a large skillet, heat olive oil over medium-high. Sear chicken 4–5 mins per side until golden brown and cooked through. Remove and set aside.

3. Build the Sauce
   In the same pan, lower the heat. Add butter, garlic, and herbs. Sauté for 1–2 minutes until fragrant.

4. Deglaze & Simmer
   Pour in chicken broth to deglaze the pan, scraping up all the browned bits. Simmer for 2–3 minutes.

5. Add Creaminess
   Stir in cream and Parmesan. Let it simmer gently until slightly thickened, about 4 minutes.

6. Bring It All Together
   Return chicken to the pan. Simmer 3–5 minutes to coat in the sauce. Finish with a squeeze of lemon juice and fresh herbs.

7. Serve
   Over pasta, rice, mashed potatoes — or with crusty bread to mop up every last bit.

Pro Tip:

Add a handful of spinach or sun-dried tomatoes to the sauce for extra color and flavor.

Oven-Baked Beef & Potato Casserole

Rustic, Cheesy, and Irresistibly Creamy

Ingredients:

For the casserole:

• 1.5 lbs (680g) ground beef

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 tsp kosher salt

• ½ tsp black pepper

• 1 tsp smoked paprika (optional but recommended)

• 4 cups thinly sliced russet or Yukon Gold potatoes (about 3–4 medium potatoes)

• 1 can (10.5 oz) condensed cream of mushroom soup

• ½ cup milk (whole preferred, but 2% works)

• 2 cups shredded cheddar cheese (mild or sharp)

• 2 tbsp chopped fresh parsley (for garnish)

• Cooking spray or a little butter for greasing

Instructions:

1. Preheat the Oven:

Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.

2. Cook the Beef Mixture:

• In a large skillet over medium heat, brown the ground beef with the diced onions and minced garlic.

• Cook until the beef is fully browned and the onions are soft and translucent, about 7–10 minutes.

• Season the beef with salt, pepper, and paprika.

• Drain any excess fat, especially if using 80/20 beef.

3. Layer the Casserole:

• Arrange half the sliced potatoes in an even layer across the bottom of the prepared dish.

• Spoon half the cooked beef mixture over the potatoes and spread evenly.

• Repeat with the remaining potatoes, followed by the rest of the beef.

4. Make It Creamy:

• In a medium bowl, whisk together the cream of mushroom soup and milk until smooth.

• Pour this creamy mixture evenly over the top, letting it seep into the layers.

5. Add Cheese:

• Sprinkle the shredded cheddar cheese generously across the top. Use more if you like it extra cheesy.

6. Bake It:

• Cover the dish with aluminum foil.

• Bake for 45 minutes, then remove foil and continue baking for 15–20 minutes more, until the potatoes are tender and the cheese is golden and bubbly.

7. Garnish & Serve:

• Let it cool for 5–10 minutes before slicing.

• Garnish with chopped parsley and serve hot.

Tips & Variations:

• Cheese Swap: Try Monterey Jack or a blend of cheddar and mozzarella for different flavors.

• Veggie Boost: Add a layer of thawed frozen peas, corn, or sautéed mushrooms between the beef and potatoes.

• Meat Alternatives: Ground turkey or plant-based crumbles work just as well.

• Soup Substitution: Use cream of chicken, celery, or make your own béchamel sauce for a homemade twist.

Servings: 6

Calories: ~400 per serving

⏱ Prep Time: 15 minutes

⏱ Cook Time: 1 hour

⏱ Total Time: 1 hour 15 minutes

Foil-Packet Campfire Beef & Potato Dinner

Perfect for Camping, Grilling, or Oven Roasting

Ingredients (per packet):

• ⅓ lb (150g) ground beef or pre-cooked crumbles

• 1 small potato, thinly sliced

• 2 tbsp diced onion

• 1 clove garlic, minced

• Salt & pepper to taste

• A pinch of paprika or chili flakes (optional)

• ¼ cup shredded cheddar cheese

• 2 tbsp cream of mushroom soup OR 1 tbsp mayo + 1 tbsp milk as substitute

• 1 tbsp water

• Butter or oil for greasing foil

• Fresh parsley for garnish (optional)

Instructions:

1. Prep the Foil:

• Tear a 12″x18″ sheet of heavy-duty aluminum foil.

• Lightly grease the center area with butter or oil to prevent sticking.

2. Layer the Ingredients:

• Spread the sliced potatoes over the center of the foil.

• Top with ground beef, onions, and garlic.

• Season with salt, pepper, and paprika.

• Spoon over the soup/mayo mixture and drizzle the water to help steam the potatoes.

• Sprinkle on the cheese last.

3. Seal It Tight:

• Fold the foil over the mixture, then fold and crimp the edges to create a tight seal, leaving space for steam to circulate inside.

4. Cook Over Heat:

• Place packets on hot campfire coals, a grill over medium heat, or in a 400°F oven.

• Cook for 30–35 minutes, flipping once halfway through.

• Check doneness by carefully opening one packet—potatoes should be tender and cheese melted.

5. Serve Hot:

• Let cool for a few minutes.

• Open and garnish with parsley or hot sauce as desired.

• Serve straight from the foil or transfer to a plate.

Make-Ahead & Travel Tips:

• Pre-cook beef at home for faster camp prep.

• Slice potatoes thin for quicker cooking.

• Pack each component in a cooler and assemble packets at the campsite.

Servings: 1 per packet

⏱ Prep Time: 10 minutes

⏱ Cook Time: 30–35 minutes

Perfect for: Camping, backyard grilling, or make-ahead weeknight dinners

A golden, cheesy bread topped with juicy tomatoes, fresh basil, and rich garlic butter. Perfect for any meal or as a crowd-pleasing appetizer.

Ingredients

For the Bread:

• 1 loaf Italian bread or baguette, preferably fresh

• 2 tablespoons olive oil or melted butter (for richness and flavor)

• 2 cloves garlic, minced (for a strong garlicky kick)

• 1 teaspoon Italian seasoning (optional, but adds depth)

• 2 large tomatoes, sliced into ¼-inch rounds (ripe and juicy for best flavor)

• 1½ cups shredded mozzarella cheese (melty, stretchy goodness)

• ½ cup Parmesan cheese (optional, for a salty, nutty finish)

• Salt and pepper, to taste

• Fresh basil leaves, chopped or torn (added after baking for freshness)

Equipment You’ll Need

• Baking sheet or tray

• Parchment paper (optional, for easier cleanup)

• Small mixing bowl and brush

• Sharp bread knife

• Oven preheated to 375°F (190°C)

‍ Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). If you like extra crispy bread, preheat a baking stone or heavy-duty sheet pan inside the oven for a few minutes before placing the bread on it.

2. Slice the Bread

Take your Italian bread or baguette and slice it:

• For larger pieces, slice the loaf horizontally into two halves (like garlic bread).

• For individual servings, slice into 1-inch thick pieces.

Arrange the slices or halves, cut side up, on a baking sheet lined with parchment paper or foil.

3. Make the Garlic Spread

In a small bowl, combine:

• 2 tablespoons olive oil (or melted butter)

• 2 minced garlic cloves

• 1 teaspoon Italian seasoning (optional)

Mix well until the garlic and herbs are evenly distributed.

Brush the mixture generously over the cut sides of the bread slices, making sure to coat every corner.

Tip: You can add a pinch of chili flakes to this mix for a spicy variation.

4. Add the Tomatoes

Arrange the sliced tomatoes evenly across the bread.

• For large halves: use about 6–8 slices per half.

• For individual slices: top each with 1–2 slices of tomato.

Season the tomatoes lightly with salt and freshly ground black pepper.

5. Layer the Cheese

• Sprinkle 1½ cups shredded mozzarella evenly over the tomato-topped bread.

• If desired, dust with ½ cup of Parmesan cheese for an extra layer of flavor and browning.

Tip: Use fresh mozzarella for a creamier, richer melt—but be mindful it releases more moisture.

⏲️ 6. Bake to Perfection

Place the bread into the preheated oven and bake for 10–15 minutes or until:

• The cheese is melted and bubbling

• The edges of the bread are golden and crisp

• The tomato juices are slightly roasted into the bread

For extra crispiness, broil for the last 1–2 minutes—watch closely to avoid burning!

7. Add Fresh Basil

Remove the bread from the oven and immediately sprinkle with chopped or torn fresh basil leaves. This keeps the basil bright, fragrant, and flavorful.

You can also drizzle a little extra olive oil or a few drops of balsamic glaze for a gourmet finish.

️ 8. Slice and Serve

• If baked as halves, slice into strips or squares.

• If using slices, serve as-is or cut in half for finger food.

Serve immediately while warm and melty.

Storage & Reheating Tips

• Store leftovers in an airtight container in the fridge for up to 2 days.

• Reheat in the oven at 350°F (175°C) for 5–7 minutes to restore crispness.

• Avoid the microwave, as it softens the bread and makes it soggy.

Optional Add-Ons & Variations

⏱️ Recipe Summary

• Prep Time: 10 minutes

• Bake Time: 10–15 minutes

• Total Time: 20–25 minutes

• Servings: 4–6

• Calories: ~280–320 per serving (varies by toppings)

❤️ Chef’s Tips

• Use day-old bread for slightly drier texture—it crisps up better in the oven.

• Go for ripe, firm tomatoes—too soft and they’ll release too much moisture.

• Add a pinch of sugar to balance acidity if tomatoes are overly tart.

• This recipe works beautifully as party finger food or paired with soup or pasta.

These crispy, golden-brown mashed potato puffs are the perfect way to use up leftover mashed potatoes. Whether baked or fried, they’re loaded with cheese, chives, and just the right amount of tang from sour cream. Ideal as an appetizer, side dish, or party snack!

Ingredients

Tip: Use cold mashed potatoes for better consistency when shaping the puffs.

Instructions

1. Combine Ingredients

In a large mixing bowl, stir together the mashed potatoes, shredded cheese, flour, Parmesan, chives, sour cream, and salt. Mix well to ensure everything is evenly distributed.

2. Add the Eggs

Add the beaten eggs into the potato mixture. Stir thoroughly until the mixture is smooth and cohesive. The eggs will help bind the ingredients.

3. Shape the Puffs

Using your hands or a cookie scoop, shape the mixture into small balls (about 1 to 1½ inches in diameter) or flatten slightly into patties if preferred. Set aside on a plate or tray.

4. Cook the Puffs

Option A – Bake:

• Preheat your oven to 400°F (200°C).

• Line a baking sheet with parchment paper or lightly grease it.

• Arrange the puffs in a single layer, spacing them slightly apart.

• Bake for 15–20 minutes, or until golden brown and crisp on the edges.

Option B – Fry:

• Heat about ½ inch of oil in a skillet over medium heat.

• Fry the puffs in batches, turning occasionally, until golden brown and crispy on all sides (about 2–3 minutes per side).

• Transfer to a paper towel-lined plate to drain excess oil.

5. Serve

Serve warm with your favorite dipping sauces like sour cream, ranch, aioli, or spicy ketchup.

Optional Add-Ins & Variations

• Add garlic powder or onion powder for extra flavor.

• Mix in crumbled bacon or diced cooked ham.

• Swap chives with green onions or parsley.

• Add a bit of hot sauce or paprika for a spicy kick.

Here’s a Homemade Easy Cheesy Pizza Pockets recipe — kid-friendly, freezer-friendly, and packed with gooey cheese and your favorite pizza fillings, all wrapped in soft golden dough.

 Homemade Easy Cheesy Pizza Pockets

Ingredients (Makes 6–8 pockets)

For the dough (or use store-bought pizza dough):

• 2 cups all-purpose flour

• 2 tsp instant yeast

• 1 tsp sugar

• 1/2 tsp salt

• 2 tbsp olive oil

• 3/4 cup warm water

For the filling:

• 1/2 cup pizza sauce (or marinara)

• 1 cup shredded mozzarella cheese

• 1/4 cup grated cheddar (optional for extra flavor)

• Your choice of toppings:

  • chopped pepperoni

  • diced bell peppers

  • mushrooms

  • olives

  • cooked sausage

  • pineapple (optional!)

For brushing:

• 1 egg (for egg wash) or a bit of melted butter for a golden top

• Optional: sprinkle of Italian herbs or garlic powder

Instructions

1. Make the Dough (Skip if using store-bought):

• In a large bowl, mix flour, yeast, sugar, and salt.

• Add warm water and olive oil. Mix and knead for 5–8 minutes until smooth.

• Cover and let rise for about 45–60 minutes or until doubled in size.

2. Preheat Oven:

• Preheat to 375°F (190°C). Line a baking tray with parchment paper.

3. Prepare the Pockets:

• Divide the dough into 6–8 equal pieces.

• Roll each piece into a circle (about 5–6 inches wide).

• Add 1 tbsp of pizza sauce, cheese, and your toppings to one half of the circle — leave edges clear.

• Fold over and press edges to seal (use a fork to crimp the edges tightly).

4. Bake:

• Place on a baking sheet. Brush tops with egg wash or butter.

• Bake for 15–20 minutes, or until golden brown and puffed.

5. Serve:

• Let cool slightly and enjoy warm! Great for dipping in extra pizza sauce or ranch.

❄️ Freezer Tip:

• Let them cool completely, then freeze in a single layer.

• Reheat in oven or air fryer at 350°F (175°C) for 10–15 minutes — no thawing needed.

Would you like a quick version using sandwich bread or puff pastry instead of dough?

Get ready for a taste explosion with these creamy, satisfying Chicken Avocado Ranch Burritos! Tender chicken, smooth avocado, melty cheese, and a zesty Ranch dressing come together in a warm tortilla for a quick and easy meal that’s perfect for lunch, dinner, or even meal prepping. With minimal prep and customizable ingredients, these burritos are sure to become a new family favorite.

(Yields: 4 burritos)
(Prep time: 10 minutes)
(Cook time: 5 minutes (optional grilling))

Ingredients:

For the Filling:

2 cups cooked chicken, shredded or diced: You can use leftover rotisserie chicken for convenience, bake or poach chicken breasts and shred them, or even use seasoned grilled chicken.
2 ripe avocados, diced: Creamy avocado adds richness and healthy fats to the filling. Make sure your avocados are ripe but still firm enough to dice.
1 cup shredded cheese: Cheddar, Monterey Jack, Colby Jack, or a Mexican blend all work wonderfully. Choose your favorite for the perfect cheesy pull.
½ cup Ranch dressing: A creamy and tangy Ranch dressing ties all the flavors together. Use your favorite store-bought brand or try making a homemade version for an extra touch.
¼ cup fresh cilantro, chopped: Fresh cilantro adds a bright, herbaceous note that complements the other ingredients. Adjust the amount to your preference.
½ teaspoon garlic powder: Garlic powder provides a subtle savory depth to the filling.
½ teaspoon salt: Enhances the overall flavor of the filling. Adjust to your taste.
¼ teaspoon black pepper: Adds a touch of spice. Adjust to your taste.
For the Burritos:

4 large flour tortillas: Look for burrito-sized tortillas (around 10-12 inches in diameter) that are soft and pliable for easy rolling.
Optional for Grilling:

1 tablespoon olive oil or cooking spray: For a golden and slightly crispy exterior.
Equipment:

Large mixing bowl
Cutting board
Sharp knife
Measuring cups and spoons
Skillet or grill pan (optional)
Spatula (optional)
Instructions:

Step 1: Prepare the Filling (10 minutes)

In a large mixing bowl, combine the shredded or diced cooked chicken, diced ripe avocados, shredded cheese, Ranch dressing, chopped fresh cilantro, garlic powder, salt, and black pepper.
Gently stir all the ingredients together until they are well combined and the chicken and avocado are evenly coated with the Ranch dressing and cheese. Be careful not to mash the avocado too much; you want to maintain some texture.
Taste the filling and adjust the seasonings (salt, pepper, garlic powder) according to your preference. You might want to add a little more Ranch dressing for extra creaminess or more cilantro for a brighter flavor.
Step 2: Warm the Tortillas (2 minutes)

Warming the tortillas makes them more pliable and prevents them from tearing when you roll the burritos. You have a few options for warming them:
Microwave: Wrap the tortillas in a damp paper towel and microwave for 15-20 seconds per tortilla, or until softened.
Skillet: Heat a dry skillet over medium heat. Cook each tortilla for about 10-15 seconds per side, until softened and slightly puffed. Be careful not to overheat them, or they will become crispy.
Oven: Preheat your oven to 350°F (175°C). Wrap the tortillas in foil and bake for about 5-10 minutes, or until softened.
Step 3: Assemble the Burritos (5 minutes)

Lay a warmed tortilla flat on a clean surface.
Spoon an equal amount of the chicken and avocado filling (approximately ½ cup) down the center of the tortilla, leaving about 2 inches of space on the sides.
Fold in the two sides of the tortilla towards the center over the filling.
Starting from the bottom edge closest to you, tightly roll the tortilla up and over the filling until you reach the opposite edge.
If desired, you can tuck the edge of the tortilla underneath the burrito to help seal it.
Repeat steps 1-5 with the remaining tortillas and filling.
Step 4: Optional Grilling for a Golden Finish (5 minutes)

Heat a skillet or grill pan over medium heat. Lightly brush the pan with olive oil or spray with cooking spray.
Place the assembled burritos seam-side down in the hot skillet or grill pan.
Cook for 2-3 minutes per side, or until the tortillas are golden brown and slightly crispy. This step adds a wonderful texture and a touch of extra flavor.
Remove the grilled burritos from the skillet and let them cool slightly before serving.
Step 5: Serve and Enjoy!

Serve the Chicken Avocado Ranch Burritos warm. You can enjoy them as is or with your favorite toppings and sides.
Tips and Variations:

Spice it Up: Add a pinch of red pepper flakes to the filling for a little heat. You can also use a spicy Ranch dressing or include some diced jalapeños.
Add More Veggies: Incorporate other vegetables like diced bell peppers, corn, black beans, or chopped green onions for added flavor and nutrition. Sauté the bell peppers and corn lightly before adding them to the filling.
Make it Vegetarian: Substitute the chicken with seasoned black beans, crumbled tofu, or sautéed mushrooms for a delicious vegetarian option.
Different Cheeses: Experiment with different types of cheese like pepper jack for a spicy kick or provolone for a milder, meltier texture.
Homemade Ranch Dressing: For an extra special touch, try making your own Ranch dressing. There are many easy recipes online that allow you to customize the flavors to your liking.
Add Some Lime: A squeeze of fresh lime juice into the filling can add a bright and zesty flavor.
Meal Prep Friendly: These burritos are great for meal prepping! Assemble them (without grilling if desired), wrap them individually in plastic wrap and then foil, and store them in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and1 then warm them in a skillet, oven, or microwave.
1.
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Nutritional Information (per burrito, estimated):

Calories: Approximately 410
Protein: Approximately 25 grams
Carbs: Approximately 28 grams
Fat: Approximately 22 grams
(Note: Nutritional information can vary depending on the specific ingredients and portion sizes used.)

These Chicken Avocado Ranch Burritos are a fantastic and customizable meal that’s sure to satisfy. Whether you’re looking for a quick weeknight dinner or a flavorful lunch, these burritos are a winning choice. Enjoy the delicious combination of creamy avocado, savory chicken, and zesty Ranch!

*Air Fryer Chili Lime Chicken Strips Recipe*

*Servings:* 4

*Prep Time:* 10 minutes

*Cook Time:* 12 minutes

*Total Time:* 22 minutes

*Ingredients:*

– 1 lb chicken breast, cut into strips

– 2 tablespoons olive oil

– 2 cloves garlic, minced

– 1 teaspoon chili powder

– 1/2 teaspoon cumin

– 1/2 teaspoon paprika

– Zest and juice of 1 lime

– Salt and pepper to taste

– Optional: cayenne pepper for extra heat

*Instructions:*

1. In a bowl, combine olive oil, garlic, chili powder, cumin, paprika, lime zest, lime juice, salt, and pepper.

2. Add the chicken strips to the bowl and toss to coat evenly.

3. Preheat the air fryer to 400°F (200°C).

4. Place the chicken strips in the air fryer basket in a single layer.

5. Air fry for 10-12 minutes, flipping halfway through, until the chicken is cooked through and crispy.

*Tips and Variations:*

1. *Spice it up:* Add a pinch of cayenne pepper for extra heat.

2. *Marinate:* Marinate the chicken strips for 30 minutes to an hour for more flavor.

3. *Different seasonings:* Try using fajita seasoning, garlic powder, or smoked paprika for a different flavor profile.

4. *Serve with:* Serve with your favorite dipping sauce, such as ranch or salsa, or over a salad.

*Nutrition Information (approximate):*

– Calories per serving: 250

– Protein: 30g

– Fat: 10g

– Saturated fat: 2.5g

– Cholesterol: 60mg

– Sodium: 250mg

*Benefits of Air Fryer Cooking:*

1. *Less oil:* Air fryer cooking uses less oil than traditional deep-frying methods.

2. *Healthier:* Air fryer cooking is a healthier alternative to deep-frying, with fewer calories and less fat.

3. *Easy cleanup:* Air fryers are easy to clean and maintain.

I hope this expanded recipe helps! Let me know if you have any questions or if you’d like any further variations or substitutions.

Bacon-Wrapped Doritos-Crusted Stuffed Chicken

Crispy, cheesy, and full of flavor—these stuffed chicken breasts are wrapped in bacon and coated in crushed Doritos for the ultimate crunchy finish.

Step-by-Step Instructions with Images

Step 1: Preheat the Oven

• Preheat oven to 375°F (190°C).

• Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2: Prepare the Chicken

Ingredients for Filling:

• 4 boneless, skinless chicken breasts

• 4 oz (½ cup) cream cheese, softened

• ½ cup shredded cheddar cheese

• 2 green onions, finely sliced (optional)

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and pepper, to taste

Instructions:

1. Carefully slice a pocket into the side of each chicken breast. Don’t cut all the way through.

2. In a bowl, combine:

   • Cream cheese

   • Shredded cheddar

   • Green onions (optional)

   • Garlic powder, onion powder

   • Salt & pepper

3. Stuff each chicken breast with an equal amount of filling.

4. Press the edges to seal the pocket (toothpicks can help).

Step 3: Wrap in Bacon

• Wrap each chicken breast with 2 slices of bacon, overlapping slightly.

• Use toothpicks to secure the bacon if needed.

Step 4: Coat with Doritos

Set up a breading station:

• Bowl 1: ½ cup all-purpose flour

• Bowl 2: 2 eggs, beaten

• Bowl 3: 2 cups crushed Doritos (nacho cheese flavor works best)

Bread the chicken:

1. Dredge the bacon-wrapped chicken in flour, shake off excess.

2. Dip in the egg wash.

3. Press into crushed Doritos to coat completely.

️ Step 5: Bake

• Place chicken breasts on the prepared baking sheet.

• Lightly spray tops with cooking spray (helps crisp up the coating).

• Bake for 30–35 minutes, or until:

  • Chicken reaches 165°F (75°C) internally

  • Bacon is crispy

  • Dorito crust is golden and crunchy

Step 6: Serve

• Let rest for 5 minutes before slicing or serving.

• Garnish with:

  • Extra green onions

  • Fresh parsley (optional)

• Serve with dipping sauces like:

  • Ranch

  • Honey mustard

  • Salsa

✅ Tips for Success:

• Use thick Dorito coating for maximum crunch.

• For even baking, place a wire rack on the baking sheet.

• If bacon isn’t crisping fast enough, broil the last 2–3 minutes carefully.